Comments on: Really old cheddar — mmmmm!https://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/
Eat, drink and be candidSun, 18 Feb 2018 02:15:32 +0000hourly1https://wordpress.org/?v=4.8.2By: David Cavanaghhttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-100782
Tue, 15 Mar 2011 19:51:49 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-100782Great cheese from Palatine Cheese, I visit the store often. If you haven’t tried the cheese curds, especially the Italian and the garlic and dill, then you’re missing the boat. I’m gonna start to use them on my home made pizzas.
]]>By: Cathy Borchardthttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-37494
Mon, 21 Dec 2009 16:31:26 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-37494We now carry Hooks 15-year old cheddar. It’s smooth with no acidic bite.
]]>By: Amyhttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-21961
Wed, 27 May 2009 18:18:36 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-21961Gotta Love Palatine Cheese.!! I sent a gift box to Spain. Is a fabulous gift that’s easy to send from good ole New York State!! PS. They have really cute cow boxes!!
]]>By: art vandalayhttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-19341
Mon, 13 Apr 2009 18:45:08 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-19341This is a great time of year to go out to the Palatine Cheese Plant. They have a local gourmet food section in addition to the wonderful cheese and curds. This is the type of local business we all should support.
]]>By: RobertRhttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-19342
Mon, 13 Apr 2009 14:20:19 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-19342I also took a ride out to Palatine last week. Had a nice conversation with the very friendly owner and picked up some 15 year cheddar.

Highly recommend! Plus loved the Amish butter.

]]>By: Kate Dhttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-19345
Mon, 13 Apr 2009 04:16:14 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-19345I just tried this cheese (the palatine 15 yr), I who looove sharp cheeses especially cheddar, absolutely love this cheese.
For those of you cheddar lovers another good one to try is grafton lakes 4 year cheddar. Now it’s not as old but still veeery good, it has a black wax around it. It may be a little hard to come by in a big grocery store, try a smaller specialty shop.
For kimBERLY definitely try the Yancy’s fancy champagne cheese, I’ve had it and it’s good, a little sweet like the straw chard.
]]>By: kimberlychicahttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-19346
Fri, 03 Apr 2009 05:45:55 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-19346THANKS Brenda!! 🙂 Seriously – your comment was really informative! And as a general rule, I try really hard not to think too much about every thing that goes into the foods I love – maybe I’m afraid to find out because then I couldn’t indulge in them! What we don’t know won’t hurt us, right? heehee – and of course NOW I understand why you were so adament in making your point – you WORK there and clearly believe 100% in your product – cheers to that! ..thanks again and will certainly plan a trip to the plant soon!
]]>By: Brendahttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-19338
Fri, 03 Apr 2009 03:03:35 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-19338Sorry Ladies, just getting back on~ I didn’t realize writing in caps was yelling or maybe it was just as you didn’t realize the difference between the types of cheeses. I do know the difference between cheese though. Cheddar cheese, gouda, swiss, all cheeses are made with a different type recipe just as a cake or tart or muffin would be different. It depends on the type milk, temperature it is cooked, rennets used, and the like. I was merely saying read the labels. Processed cheeses are different from a true cheddar and while Yancey’s does make a cheddar the flavored ones like the bigger companies make are processed and not true cheddars. They have additives. AND (not yelling) if you only knew what went in some of the processed cheeses you would cringe but hey, to each their own. Now if you would really like to know more about cheddar (Palatine to be exact) Come on up to the Plant on a Monday and we can show you exactly why we can flavor 40 different cheddars with out processing. The cheese curd is the trick! And that should only be good for about two weeks, any longer, you guessed it read your labels and find out who gas flushed what??? Or what preservatives were added?? Brenda
]]>By: kimberlychicahttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-19369
Thu, 02 Apr 2009 18:17:57 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-19369Okay,okay..I learned something too..but when all is said and done, what I know is that my mouth, palate, and tummy enjoy the taste of the Yancey’s cheeses, processed or not.I simply put the comment out there b/c,though 15.99/lb is a great price on such an aged cheese for an occasional splurge, I included that the avg selling price for Yancey’s is 6.99/lb.,perhaps more of an every day value. A few days ago, someone wrote that they had a Stella w/ their meal, and it awoke disdain form beer snobs. I’ve worked in restaurants & seen those with plenty of money and a broad, extensive knowledge of food order a Stella, or Bud, or inexpensive wine. Hell, they’ve probably even eaten a processed cheese or hid in their closet with a Betty Crocker cake.So what? I don’t care if you eat Velveeta, if you enjoy it! There was never a comparison made. The civilized back and forth today from KimBERLY and Jennifer demonstrated two adults, asking, researching, and answering. I thus learned something.Thanks ladies! It’s all in the tone, folks, no need to ADDRESS PEOPLE IN ALL CAPS . IT’S YELLING IN THE WRITTEN WORD, AND RUDE.
]]>By: Jenniferhttps://blog.timesunion.com/tablehopping/5539/really-old-cheddar-mmmmm/#comment-19339
Thu, 02 Apr 2009 15:31:27 +0000http://blogs.timesunion.com/tablehopping/?p=5539#comment-19339Huh. I knew the difference between processed cheese and regular cheese. I’m embarrassed to say that I never noticed that on the label though. The horseradish does say it’s a processed cheese product.
But for the record, that’s just a part of the cheese they make. They do make regular cheddar, several types and they also sell cheese curds that are not processed.